Last night I partnered a roast leg of lamb with butterbean and brown rice pilaf on a healthy smear of apple and garlic alioli .
Cut 2 peeled and cored apples into chunks and place in a saucepan with 1/2 cup of water and cook until tender and water has been reduced .
Cut 2 garlic cloves in half and crush with rock salt in a large mortar.
Add the cooked apples and crush until smooth .
Add 1 tbs of virgin olive oil a drop at a time , beating constantly until you have a thick puree .
Add 1 tsp of white wine vinegar and 1.5 tbs of honey.
Refrigerate till needed .
This is my version of a similar recipe from the book GRAINS by Molly Brown Pg 182.
Cut 2 peeled and cored apples into chunks and place in a saucepan with 1/2 cup of water and cook until tender and water has been reduced .
Cut 2 garlic cloves in half and crush with rock salt in a large mortar.
Add the cooked apples and crush until smooth .
Add 1 tbs of virgin olive oil a drop at a time , beating constantly until you have a thick puree .
Add 1 tsp of white wine vinegar and 1.5 tbs of honey.
Refrigerate till needed .
This is my version of a similar recipe from the book GRAINS by Molly Brown Pg 182.
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